Ingredients
15 total- 10 x M&S Select Farms British Free-Range Corn Fed Mini Chicken Fillets
- 1 tsp garlic powder
- 80g plain flour
- 2 large free-range eggs, lightly beaten
- 120g white breadcrumbs
- 60g M&S 18-month Aged Parmigiano Reggiano, grated
- 2 tbsp flatleaf parsley, finely chopped
- 600g pack Gastropub Triple Cooked Chips
- 150g aioli
- 1 heaped tsp posh dog mustard
- 75g gherkins, finely chopped
- 1 tbsp fresh dill, finely chopped
- 200ml light olive oil for frying
- 140g bag salad
- 1 lemon, cut into wedges to serve
Method
8 stepsStep 1
Carefully trim any visible tendons or connective tissue from each mini fillet. Lightly tap each one with a rolling pin so that each fillet is an even thickness.
Step 2
Cut each in half widthways, set on a baking tray then sprinkle both sides with salt, pepper and garlic powder.
Step 3
Put the flour, egg and breadcrumbs into 3 separate shallow bowls or trays. Season the flour and the egg with a pinch of salt and pepper. Then add the parmesan and parsley to the breadcrumbs and mix well.
Step 4
Dip each mini fillet in the flour, followed by the egg and finally the parmesan breadcrumbs until evenly coated. Set onto a tray until you are ready to cook.
Step 5
Cook the chips to packet instructions.
Step 6
To make the pickle dip: spoon the aioli, mustard, gherkins and dill into a small bowl and mix well. Set aside until ready to serve.
Step 7
Pour oil into a pan until it is 1-2 inches deep. Carefully heat until it reaches 180°C on a cooking thermometer. Once up to temperature, carefully add the nuggets and cook for 2-3 mins on each side until just cooked and golden. You will need to do this in batches. Remove from the oil and drain onto a wire rack.
Step 8
To serve, divide the nuggets between 4 plates, add a bowl of dip, handful of chips, salad and a lemon wedge.